Serves: 4
Total Calories: 417
1. In a medium bowl, combine eggs, mayonnaise, mustard, green onions, dill weed, salt and pepper.
2. Spoon about 1/3 cup of the filling down center of each crepe. Fold two opposite edges of crepe over center. Place crepes seam-side down, in a 13 x 9 x 2-inch baking dish. Cover and refrigerate up to 12 hours.
3. Bake crepes, covered, in a preheated 350° oven for 20 minutes. Uncover. Sprinkle with cheese. Place 6 inches from heat source and broil for 2 to 3 minutes or until cheese melts and is bubbly.
This Egg Salad Crepes recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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